Chocolate Fondant, Gluten-Free and High in Fiber

Name: Chocolate Fondant, Gluten-Free and High in Fiber
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: - 250 g cooked sweet potato puree; - 250 g Almond, Hazelnut & Cashew Butter; - 2 eggs; - 1 tbsp coconut oil; - 2 tbsp maple syrup; - 2 tsp vanilla extract; - 50 g cocoa powder; - 1 tsp baking soda; - A handful of chocolate chips; - Kazidomi Organic Chocolate Peanut Butter; - 1 tsp coconut oil

Snacks

Preparation time15 minutes

Cooking time40 à 45 minutes

Chocolate Fondant, Gluten-Free and High in Fiber

An ultra-moist chocolate fondant, lower in sugar thanks to the naturally sweet taste of sweet potato, gluten-free, and high in fiber. This recipe uses a very simple base of whole ingredients. For the topping, we rely on ready-to-use Kazidomi Organic Chocolate Peanut Butter for an indulgent result without the hassle.

Highlight: our Kazidomi Organic Chocolate Peanut Butter AND our new Almond, Hazelnut & Cashew Butter, but feel free to also feature our bulk bag or our cocoa powder.

See the recipe

Ingredients

For the cake:

250 g cooked sweet potato puree (1 large or 2 medium)
250 g Almond, Hazelnut & Cashew Butter
2 eggs
1 tbsp coconut oil
2 tbsp maple syrup
2 tsp vanilla extract
50 g cocoa powder
1 tsp baking soda
A handful of chocolate chips (optional)

For the topping:

Kazidomi Organic Chocolate Peanut Butter (amount to taste)
1 tsp coconut oil

Recipe

Preheat your oven to 200°C. Wash, prick, and bake the whole sweet potato for 40–45 minutes until tender in the center.
Peel the sweet potato and mash it into a puree in a large bowl.
Add the nut butter, eggs, coconut oil, vanilla extract, and maple syrup. Mix until smooth and homogeneous.
Incorporate the cocoa powder, baking soda, and chocolate chips (if using). Mix again.
Line a square baking pan (20 × 20 cm) with parchment paper and pour in the batter. Smooth the surface.
Bake for 23–25 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
Meanwhile, melt the chocolate peanut butter with coconut oil in a double boiler to prepare the topping.
Once the cake has cooled, generously spread the Kazidomi Organic Chocolate Peanut Butter on top with a spatula.
Refrigerate for at least 30 minutes to allow the topping to set slightly.

Store up to 4 days in the fridge in an airtight container.